Feta, Endive And Orange Salad

Name: Feta, Endive And Orange Salad
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 2
Cuisine: Global
Ingredients: 79 milliliters crumbled feta cheese; 237 milliliters loosely packed flat-leaf parsley leaves (from 1 small bunch); 79 milliliters drained oil-cured black olives; 59 milliliters extra-virgin olive oil; 1 small 1/2 very red onion, sliced as thinly as possible; 2 larges oranges, or 3 blood oranges; 1 Tbsp fresh oregano leaves, coarsely chopped if large; 2 servings Pepper; 1 Tbsp red wine vinegar; 2 servings Salt; 2 servings Superfine sugar, if desired; 473 milliliters walnut halves; 3 heads Belgian endive, any damaged outer leaves removed, whole leaves or sliced crosswise into 3/4 -inch pieces

Feta, Endive And Orange Salad is a gluten free and vegetarian main course. One portion of this dish contains approximately 24g of protein, 114g of fat, and a total of 1251 calories. This recipe serves 2. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up oranges, feta cheese, crosswise into 3/4 -inch pieces, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes around 6 minutes.